My pick for this week is red capsicums. This is the time of the year that winter crops from Bundaberg and a little later Bowen in North Queensland get underway. So prices are down half last week’s price!! Very high in vitamins A and C, far more so than green capsicums. In fact, all capsicums start as green capsicums and then ripen mostly to red and a few to an orange or a yellow colour. Hence the green are slightly bitter whereas the ripe fruit and especially the reds are sweeter and far richer in vitamins and nutrients. Very flexible in their usage, they are great in salads, or just as a vegetable can be added to winter casseroles, stir fries, pies or omelettes. A couple of my kids love to munch on them raw.
HOW TO PICK
Pick red capsicums that are firm and glossy with a uniform colour. Avoid any capsicums that have dull or wrinkled skin, spots or blemishes.
HOW TO STORE
Keep capsicums in the crisper section of your fridge for up to a week.
For reasons why you should be eating capsicums, click here.